Salmon salad

This recipe is designed for four servings, but does not necessarily have a family dinner. The remnants of salad can be taken as a lunch in the office the next day: it is lovely to taste and cold.



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Ingredients

• 160 g of film (can be replaced with white rice);
• 2 lemons;
• salt, black ground pepper - to taste;
• 2 medium-sized zucchini;
• 1 bunch of greenery (parsley, dill, basil);
• 4 tablespoons of unsweetened yogurt;
• olive oil;
• 4 fillets of salmon with skin.
  
  

Preparation

Prepare the movie in accordance with the instructions on the package (boil rice), squeeze into the container with a croup of juice ₂ / ₂ lemon, salt, pepper.

Thoroughly wash the courgettes, cut them along into thin (not more than 0.7 cm) plates. Fry on the grill for 2 minutes on each side, set aside on a plate.

In a separate bowl, place the finely chopped greens (leaving a little for the powder), squeeze the juice of the remaining lemons, add yogurt, 2 tablespoons of oil, salt, pepper, mix.

Salmon fillet salt and fry on the grill or frying pan for 3-4 minutes on each side until cooked.

Serve on large plates, laying out first kinoa, then a few slices of courgettes and sprinkling everything with a mixture of greens and parsley for slices of salmon. From above you can sprinkle the remaining chopped greens.

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